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Method

Heat the oil in a large frying pan. Add
the aubergine and cook for 8 mins until
soft. Add the bacon and fry until cooked
through, adding the garlic and chilli
for the final min. Tip in the tomatoes,
increase the heat and cook for 10 mins
until thickened, stirring regularly.

Meanwhile, cook the pasta. Drain well,
then stir through the sauce. Serve with a
scattering of Parmesan, if you like.

Made this for supper and followed the recipe to the letter which is rather unusual for me! Delicious result and I will make this again. The aubergine turns all silky smooth and the chilli gives a nice kick. It's a thick sauce to stir into the pasta rather than pour over. I just served it up with a crunchy salad and parmesan for those who wanted it. Clean plates all round!

Absolutely delicious and very moreish! I made it with whole wheat pasta to make it a little healthier. Easy, quick, healthy, an extremely tasty dish that I have now made many times and will continue to do!

Made this tonight and it would happily serve 4 hungry people. We didn't have streaky bacon so used back but definately think it needs streaky so will use that next time. Used two chillis as enjoy the extra heat and it was lovely. Will make again.

Had this tonight for Dinner was lovely even my fussy 6 year old liked it we scored it 39/40 as a family and would deffo have it again I also added mushrooms but going to try it with couscous next time too x

Really nice! Love Aubergines so was searching for a pasta recipe containing them.
I definitely put more chilli and garlic in. I used a beautiful Serrano Ham instead of bacon so I didn't need to fry it off I just bunged it in. I added a touch of sugar and vinegar to balance out the acidity of the chopped tomatoes. It also helped to leave big slices of the Aubergine with salt in a colander to draw out the the water before cutting into chunks and frying off- avoided the spitting doing it this way. Finished off nicely with chopped Parsley at the end!

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